VEGETABLE THEEYYAL

latharajan

Hi readers, I am sharing you today a special vegetable curry, THEEYYAL, which is popular in Kerala.

     INGREDIENTS

ELEPHANT YAM(chena)                              :    1/2 cup  
DRUMSTICK(cut into 2"length)                     :    10 pieces
LADY'S FINGER(cut into small pieces)          :     2 nos.
GRATED COCONUT                                   :     2 cups  
SMALL ONION                                            :    4-5 nos.
DRY CHILLIES                                            :     8-10 nos.
CORIANDER                                                :    1 tbs.
TURMERIC POWDER                                  :    1/2 tsp.
TAMARIND JUICE                                       :     taken from lemon:sized tamarind
MUSTARD SEEDS                                       :     1 tsp.
COCONUT OILS                                          :     2 tbs.
SALT and WATER                                        :     for necessary
CURRY LEAVES                                          :     2 springs

      METHOD

     Cut the vegetables length wise and cook them in water adding salt and turmeric powder.

     Roast the grated coconut with thinly sliced small onion,coriander and 1 spring curry leaves.  Add 1 tsp of coconut oil for frying.  Roast the mixture till golden brown.

     Allow it to cool. When cooled, grind them to a fine paste, without adding water.  Heating oil in a pan, add mustard seeds.  When the seeds starts to splutter, add a spring of curry leaves and 1 or 2 dry red chillies to it.

     Add the sliced ladies finger and fry it until done.  Add the ground masala to this.  Pour tamarind juice, water and the cooked vegetables and mix well.  Simmer for a few minutes.  When the gravy is of medium thickness, switch off the flames.

     SERVE HOT WITH DOSA, CHAPATTIS, or STEAMED RICE.

                           HAVE A SIMPLE DELICIOUS DINNER!!!